Instructions

1. Select the cut of steak you'd like to serve. Rib-eye cuts work particularly well on a stove top grill, because of their high fat content.

2. Turn your stove top grill to the right temperature. If you'd like your meat medium-rare, use medium heat. If you'd like your steak to turn out rare, use high heat, and cook it for a shorter time. If you'd like a well-done steak, use a low setting and let the meat cook for a longer time.

3. Pour about one tablespoon of olive oil on the grill and let it heat while you sprinkle sea salt--and any additional seasonings to taste--on top of both sides of your steak.

4. Add your steak to the sizzling hot grill and let one side brown for several minutes before flipping. Turn up one corner of the steak with your spatula to see the color. Once the bottom side is golden brown, flip the steak over.

5. Let the second side brown for a few minutes. Again, test the color of the bottom side by turning up one corner of the steak, using your spatula.

6. Use your knife to cut three small slits into the top of the steak, so you can view the internal cooking process. When the inside is your preferred shade of pink, then your steaks are ready to take off the grill. But no matter how rare you like your steak, make sure the inside is not still bloody.

7. Take your steaks off the grill and let them sit for three to five minutes before serving or enjoying. Depending on how rare you like them, the whole process should have taken between 10-18 minutes.